Print

Coconut Tres Leches Cake Bites

Coconut Tres Leches Cake Bites - featured image
Print Recipe

These Coconut Tres Leches Cake Bites are moist, creamy, and packed with coconut flavor. Perfectly portioned for sharing, they offer a tropical twist on the classic Latin American dessert in easy-to-serve bites.

Ingredients

Scale
  • 1 cup all-purpose flour (120g)
  • 1 teaspoon baking powder (4g)
  • 1/4 teaspoon fine salt (1g)
  • 3 large eggs, room temperature
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup unsalted butter, melted and cooled (60g) or coconut oil
  • 1 teaspoon pure vanilla extract (5ml)
  • 1/4 cup whole milk (60ml)
  • 1/2 cup coconut milk, full-fat (120ml)
  • 1/2 cup evaporated milk (120ml)
  • 1/2 cup sweetened condensed milk (160g)
  • 1/2 cup sweetened shredded coconut (40g), for garnish
  • Whipped cream or whipped coconut cream (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat eggs and sugar until pale and fluffy (about 2 minutes). Stir in melted butter and vanilla extract.
  4. Add flour mixture in two batches, alternating with whole milk, stirring gently until just combined.
  5. Divide batter evenly among muffin cups, filling each about 3/4 full.
  6. Bake for 18-20 minutes until tops are golden and a toothpick comes out clean. Cool in the tin for 5 minutes, then transfer to a rack to cool completely.
  7. In a bowl, whisk together coconut milk, evaporated milk, and sweetened condensed milk until smooth.
  8. Once cake bites are cool, poke holes in each with a skewer (about 5-6 times per cake). Slowly spoon 2-3 tablespoons of milk mixture over each bite, letting it absorb gradually. Let sit for 20 minutes.
  9. Top each cake bite with a dollop of whipped cream or coconut cream and sprinkle with sweetened shredded coconut. Toast coconut for extra flavor, if desired.
  10. Serve chilled or at room temperature.

Notes

For best results, use full-fat coconut milk and poke holes in cooled cakes before soaking. Chill bites after soaking for firmer texture. Toast coconut for deeper flavor. Can be made dairy-free or gluten-free with substitutions. Store in fridge for up to 4 days; freeze plain bites for longer storage.

Nutrition

Keywords: coconut tres leches, cake bites, Latin dessert, coconut cake, easy dessert, party treats, moist cake, creamy cake, tres leches, coconut milk, bite-sized dessert

Find it online: https://bitefuljoy.com/coconut-tres-leches-cake-bites-easy-5-step-moist-and-creamy-recipe/